Life has been very hectic lately (read: the past 14 months) so my usual routine of cooking dinner every night has been virtually non-existent. No joke, there have been times when we have not had a home-cooked meal for two weeks. It's sad really, but it's the season of life we're in right now.
Anyway, I set a goal for myself this week to try to cook at home all week long. But the stipulation I had set for myself was that they needed to be easy meals. We're talking either 20 minutes or less on the stovetop or crockpot meals because that's about all I have time for.
For the most part the planning went well. I was only one meal short. It wasn't a big deal, the world wasn't going to end, but it was frustrating me a bit because I was so determined to be a domestic goddess this week and cook, and clean, and even bake some cookies and iron clothes. And then yesterday this recipe showed up in my email.
Whew! Food problem solved! Flylady saved the day and I have not failed as a wife and mom!
Five Minute Lasagna
1 (26 ounce) jar spaghetti sauce (your favorite)
1 (30 ounce) bag frozen large cheese ravioli, not thawed
1 (10 ounce) package frozen spinach, thawed and drained (optional)
1 (8 ounce) package mozzarella, shredded
1/2 cup Romano cheese, grated
Preheat oven to 350 degrees.
Lightly grease a 13-x-9-inch baking dish and spoon in about 1/3 of the
sauce. Arrange 12 of the raviolis on top; then evenly lay all the spinach
over the top of the raviolis. Top that with half of each cheese. Now cover
with another layer of raviolis, the remaining sauce and the remaining
cheese. Tent with foil (don't let cheese touch the foil or it will stick)
and bake 25 minutes; then uncover it and bake for 5 to 10 minutes more